Decadent vegan flourless chocolate cake so rich you won’t believe it’s healthy and made with just 5 ingredients. A reader and personal favorite!
How do just 5 ingredients transform into cake? I don’t really know. But I do know that it is the healthiest, gooey, deep dark chocolate cake creation you’ve ever had. It looks like cake, but it melts in your mouth like a piece of rich chocolate.
Vegan Flourless Chocolate Cake
It’s almost too rich, but we all know that’s not really possible. Super rich chocolate just means that you need to take small bites and savor every morsel. It means that you need something light and creamy to balance it out. My choice: nicecream! But coconut whipped cream or chickpea meringue or any vegan ice cream would be a perfect cake comrade.
Health Benefits of Cake?
If you aren’t already rushing to the kitchen to make this, let me give you one more reason: antioxidants!! This cake is brimming with antioxidants from the blueberries AND the cacao. So it’s really in the best interest of your well-being to eat this cake…every day…for the health benefits of course.
Please note that this is not the ideal cake for layering, nor does it work well as cupcakes. It has a very unique texture that is best suited to be made in a single 6 inch cake pan. For a more versatile vegan chocolate cake with a traditional texture I suggest this recipe -> Fruit Frosted Chocolate Layer Cake
Vegan Flourless Chocolate Cake with Blueberries
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
Ingredients
- 1/2 cup + 2 tbsps blueberry puree *see note
- 3/4 cup cacao powder
- 1/2 cup coconut sugar
- 1 tbsp baking powder
- 1 tsp vanilla extract
- PURPLE SPRINKLES
- 1/4 cup unsweetened shredded coconut
- A handful of slightly defrosted frozen blueberries
Instructions
- Preheat the oven to 350F.
- Stir together the cacao powder, coconut sugar, and baking powder in a mixing bowl.
- Add the blueberry puree and vanilla. Whisk until everything is combined and no lumps of cacao remain.
- Spread evenly into a 6 inch pan lined with parchment paper.
- Bake for 25 minutes at 350F.
- Let the cake cool for at least 20 minutes before removing from the pan. It is very delicate when warm, so to be sure it comes out cleanly, you can chill the cake first.
- FOR THE SPRINKLES: Toss the coconut with the blueberries until the color transfers.
- Top the cake with sprinkles and optional nicecream/whipped cream/ice cream.
- Serve warm or cold, it’s delicious both ways!
Notes
*Whole berries decrease by about 1/2 when pureed, so to make the 1/2 cup + 2 tbsps I used about 1 1/4 cup frozen blueberries that I defrosted.
Hi Natalie,
This looks delicious and I am ready to make this right away!! Quick question…can you please clarify is it 1/2 cup plus 1 T. of baking powder? And you refer to coconut sugar in the instructions but not in the ingredients. Thank you! : )
I’m so sorry, my links were messing up the recipe and deleting words! The recipe is fixed now. It is 1 tbsp baking powder, 1/2 cup coconut sugar, and 1/4 cup coconut for the sprinkles! My mistake, sorry for the confusion!
This looks so stunning! A chocoholic’s dream and wouldn’t you know my neighbor just gave us two bags of fresh, locally picked blueberries! It’s meant to be!
It is absolutely meant to blueberry be! And freshly picked blueberries…I”m jealous 😉
I love chocolate cake, looks delicious! But BIG question….1/2 cup of baking powder?!! Is that correct?? Also, is there coconut sugar in the recipe because it’s not in the ingredients and I would imagine it needs it with all that cocoa powder for some needed sweetness…just want to make sure! Looks amazing!
Yep it was messed up, but I fixed it now! Darn Easy Recipe plugin, it looked right on the back end and I forgot to double check! Sorry to confuse you, but thanks for telling me 🙂
Oh my that looks and sounds divine! I wonder if this would work with raspberries to make it pink….
Thanks Nicola! I think raspberries would work just fine and taste amazing! Although I’m not sure if there pretty pink color could shine through all that chocolate, but it could make for a pretty deep red color!
Mega-fruity, mega-dark, mega-rich is my favourite, FAVOURITE kind of cake. For me personally blueberries+chocolate has yielded fantastic results in the past too, so this just wins on both counts:D
I love your description! It’s my favorite too, and blueberries + chocolate are SO delicious together <3
Hi! Do you think it would work if I baked this in a loaf pan like I would banana bread or other quick breads? And how much do you think I would need to change the baking time?
The loaf pan would work fine, but it won’t be as tall as a normal loaf cake. Like most flourless cakes it is more dense and fudgey than typical cake. An 8×4″ loaf pan has about the same area as a 6 inch round pan, so you probably won’t have to adjust the time very much at all. Just be sure to line the pan so you can get it back out! 🙂
Alright thank you!!
Chocolate and blueberry love! Blueberries are one of the best sweeteners…they are so sweet (when they’re good!) I would devour this in a second 😉 Good thing my birthday is in 2 weeks…. 😉
Hmmm….I foresee some cake making in your life in approximately 14 days 😉
Natalie, I’m dying! This looks amazing in every way — from chocolate and blueberries {because that’s always awesome} to the purple sprinkles <3 <3 <3 What a beautiful beautiful cake.
Thanks Audrey! As I’ve learned from your blog, chocolate cake recipes are always a good idea 😉
Wow, this sounds so amazing! I would’ve never thought to use blueberries as a base for a cake – this sounds like a seriously rich dark chocolate cake. I think I might try this in little ramekins and eat it with a spoon 😀
It would be perfect in a ramekin! It will save you the slightly scary step of flipping it out of the pan-I always get a little nervous during the flip, afraid I’m going to break it! The blueberry base started as a cookie experimental idea, and somehow I ended up turning it into cake…I don’t really know how my brain made that leap 😀 haha
I’m a little late to the game, about three years!! How many ramekins would this make and is the cooking time affected?
Hmm probably 3-4 mini ramekins of cake. And yes the bake time will be less, try 20 minutes or so!
This is amazing! I think I’m going to make this tonight – my fiance is always asking for chocolate cake after dinner and I’m always telling him I’m too tired. But this, I can do! Thank you!
Thanks Michelle! That sounds perfect, I try to keep things simple because we all like easy 🙂 I hope you two enjoy it!
Oh my goodness! Natalie, everything about this cake is perfect! I love the photo with the banana ice cream on top and I love the purple sprinkles! It’s such a simple but creative idea. I’ll definitely will give this cake a try!! Love blueberries <3
Thank Bianca! I was thinking of you and your Chocolate Lovers Cake when I decided to smother nicecream on top. I didn’t make it quite as decadent as yours with the chocolate shell, but I wouldn’t say no to that addition 😉
Blueberry purée?! Genius! I bet this cake is super rich and chocolatey, I can’t wait to try it!
Thanks Mel! Yes it is SO rich! It turns out blueberries are a perfect addition to cake, who knew? 😀 Let me know if you try it!
Holy yumminess. Totally crushing on this cake. It looks and sounds amazing Natalie.
Thank you so much Nissrine! It is beyond decadent, definitely my favorite chocolate cake to date!
Thank you for this recipe! I have been going crazy with blueberry cacao smoothies lately, so this is perfect to expand my repertoire of all things berry and chocolate.
Blueberry cacao smoothies are the BEST! And blueberry cacao chia puddings are another favorite! You will definitely love this cake <3 Let me know if you try it!
im loving these half (and raw) recipes!!!
woud banana and carob work here instead?
and do you have instagram?
@celinaeliz
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I’m so glad you’re loving the recipes! The carob would work fine, the banana I’m not as sure. I think it probably would, but I haven’t tried it to be sure. If you try it let me know how it turns out. And yes I love Instagram! I’m at @feastingonfruit
This looks amazing! Can’t wait to make one! Question for you, in the last picture you have a cream like topping, can you please tell me what it is and where to find the recipe ? :
It’s just banana ice cream: 2 frozen bananas, blended up until creamy. I mentioned in the post that you can top it with any creamy topping you wish, banana ice cream, coconut whipped cream, or I’ve even had a reader top it with coconut butter! I hope you give it a try <3
I sure will! Thank you Natalie!
Oh my goodness I WANT!! I have a thing for blueberries and well chocolate… this flavour combo is just genius! As soon as I get my hands on some blueberries I’m making this.
Oooh yes, you are going to love this then! The blueberry flavor is barely detectable under all that cacao, but they make it ridiculously rich <3 I can't wait for you to try it!!!
Hello Natalie!! love your blog 🙂
so I made this recipe yesterday with carob instead of cacao and it is so strong/sweet! would banana nice cream be a good accompaniment or if not coconut cream? do you have a recipe using fresh coconut meat? thanks heaps 🙂
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Thanks Laura! Yes it is very rich and I’m sure quite a bit sweeter with carob powder as opposed to the bitterness of cacao. I personally love banana ice cream with this cake, but coconut cream would be awesome too. Coconut cream and coconut meat is not something I work with often, but here’s a recipe from another blogger with fresh coconut meat if you’re curious: http://www.thespunkycoconut.com/2013/03/how-to-make-coconut-cream-tutorial/
Can I substitute coconut sugar???
Yes! Any granulated sweetener should work just fine 🙂
Sorry it’s me again!! I would like to use stevia or some no calorie sweetener, would that work?
Hmmm….I really don’t know 🙁 I don’t work with no calorie sweeteners, so I’m not sure how to adjust the recipe for that substitution. Sorry! All i can say is try it.
Just made this! I had a spoon full when it was straight out of the oven. mmm soooo gooey and delicious (but very hot!!) Even better after cooling!!!!
Oh my goodness, I’m so happy you made it Lilly!! Sometimes I just can’t help but sneak a straight-from-the-oven bite too, and my burned tongue forgives me eventually 🙂 haha It’s delicious warm and chilled, so I hope you enjoy the rest and maybe add some ice cream on top! Thank you for taking the time to comment, it really means a lot to me! <3 Natalie
YUUMMMM! This looks like heaven!!! What an amazing, creative recipe! I love it! I still can’t cope how it has only 5 ingredients. Amazing! Chocolate is the best – and I can so see myself eating the whole thing lol!
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Thanks Harriet! The five ingredient thing still blows my mind too, I think it’s some sort of chocolate magic going on! And from one chocoholic to another, one cake = one serving in my experience 😉 haha
I made this this morning and.. I LOVE IT!!
It is so fudgy!! My first time using coconut sugar and let me tell you.. Amazing!! Who knew these 5 ingredients could create something like this! I had a tiny bit of extra blueberry puree so I used it as a topping for the cake. It really helped balanced out the sweetness and richness from the cake.
Thank you!
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Yay!!! I’m so happy you tried it and loved it Connie, it is ridiculously fudgy <3 The blueberry puree on top sounds awesome, will try! And now that you've started with the coconut sugar you're going to be using it in everything soon! Such a wonderful complex flavor, it's practically the only sweetener I use! Thank you so much for sharing: 🙂
Is it supposed to be gewy in the middle or have i just under-cooked it?
A little gooey, yes. Refrigerate it and it makes for this awesome fudgey consistency that I personally love <3
Thank you.What i plan to do next time i make it is to half the cacao and put in some buckwheat flour to help cut through the richness of the chocolate and maybe put some more coconut sugar.
It is pretty darn rich, that’s why i usually pair it with some sort of ice cream or coconut whipped cream to balance it out. Your version sounds intriguing, I’d love to hear how it goes 🙂
Hello!
First, I reallllly love this recipe and I do it all the time in smaller muffin sizes and I keep them in the freezer to enjoy them whenever I want!
I’m a 3rd year nutrition student in Montreal and we are doing a calendar to raise money for our prom. I was wondering if you would be all right with us presenting your recipe for our St-Valentine special ? 🙂 Please let me know!
Thanks so much!
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I’m so glad you love it! This cake is my favorite of them all <3 And so good to know that its freezable!
And of course, I would be completely honored to have this recipe presented at your event!!! Thank you so, so much Dominique <3
Oh thank you very much!
I’ll try and send you a picture if the recipe is selected and featured as our February! 🙂
<3 <3 <3
And yes, it's easily freezable and you can even eat it straight out of the freezer too haha!
re; buckwheat added to the chocolate cake worked and made it less chocolatey and less fudgey.!
Glad it worked!!! So good to know, thanks Sarah!
How much buckwheat flour and cacao did you use?
Hi
I’ve cooked mine for 25 mins and put my finger through half the cake (deep) testing if cooked. Does it respond like a normal cake when cooked? Or does it continue cooking while cooling in the pan?
No it is not like a normal cake, the center is going to be really gooey and almost fudge-like even when its done. To check for doneness, you just want to make sure the edges are pulling away from the sides of the pan and they feel done. It will solidify a bit more as it cools. It’s a flourless cake, so it is not meant to have a fluffy fine crumb. If you want a more classic cake texture then I would suggest this recipe https://www.feastingonfruit.com/home/2015/08/20/fruit-frosting-chocolate-layer-cake Hope that helps!
Hey Natalie,
I just browsed through your beautiful videos and came across this recipe. What an amazing idea! Absolutely love it 🙂
It’s been added to my never-ending to-do-list 🙂
All the best,
Jana
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I know what you mean about lengthy baking to-do lists, especially with all the holiday treats floating around right now there’s so many things I want to make before Christmas. But thanks Jana, you are very sweet 🙂
This looks amazing! I’m making it for my sons first birthday this weekend!!!
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That sounds fantastic! And happy early birthday to your little one!
Has anyone tried doubling this recipe and making in a larger round pan? I worry about it holding together when flipped… (though maybe a springform is the solution. Or I worry about the middle staying too mushy…
I’ve had a reader make them in small single-serve ramekins, but never in a larger size. I worry that the center won’t cook enough though. And flipping it out would be very difficult, but a springform pan would be necessary I think.
How long west cook time in the ramekins?
Thanks
Hi Sarah! It will probably take around 18-20 mins if you make it in ramekins.
What makes this high carb?
Fruit and sugar, both carbs. Plus it’s oil free and low fat, so it fits the HCLF label.
Sorry if this is a dumb question but I’m not someone who cooks a lot. But when I saw this recipe I knew I had to make it. Was just about to make it and wondered if the blueberry purée is literally just blueberries pulsed in the blender until smooth? When I make this I’ll let you know how it went!
Not a dumb question at all! Yep just blueberries blended in the blender till smooth. I should go specify it in the recipe actually thanks for asking 🙂 Enjoy, and I’d love to hear what you think!
Ok so I just made this cake! I had a problem because my pie tin was slightly bigger than 6 inches so I think it was too thin and was almost like a brownie, which is not a bad thing, but slightly too dense and hard. It was so overpoweringly cacao-ish, and I’m a cacao fiend. I think if I use a heaping half cup of cacao powder and slightly less puree to compensate for less dry ingredients it’ll be perfect. This is a great recipe and one that can easily be tweaked to adjust to your own taste. Thanks for your clarification and your wonderful recipe!
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I’m so glad you gave the recipe a try! It is very chocolatey, that’s why I usually serve it with ice cream or something to tone it down, but just cutting back a little bit could definitely work too. I hope the next one comes out perfect to your tastes 🙂
I just made this and it was good. A suggestion I have is to reduce the amount of cocoa slightly and increase the amount of sugar slightly. The cocoa flavor was a bit overpowering and it could use a touch more sweetness. Otherwise, fantastic simple recipe. The consistency is delicious. I served it with coconut whipped cream and strawberries.
Thanks for your feedback! It is very strong chocolate flavor, definitely on the ‘dark’ chocolate less sweet side. And I’m with you on the toppings, it needs a little something to balance it out 🙂 So glad you tried it!
A question: Would this recipe work in cupcake form? Any suggestions if I try it? I’d like to make this for my daughter’s first birthday and jazz it up a little.
I’ve had readers make it in ramekins successfully, but it doesn’t have that classic cupcake texture it’s more fudgey than soft and fluffy. I would really suggest these cupcakes instead: https://www.feastingonfruit.com/everything-free-chocolate-cupcakes/ They are still super healthy but more like a classic cupcake and better for decorating!
Thank you so much for the quick response. That other recipe you shared looks great, I think I’m going to give it a try. I love your blog and thank you again for taking the time to answer my questions. 🙂
Of course!
Could I double this recipe to make a 9inch cake
I would not recommend it as I don’t think the center will cook very well that way since it is a flourless cake. For a 9 inch chocolate cake I would recommend this recipe: https://www.feastingonfruit.com/fruit-frosting-chocolate-layer-cake/
Hi, thanks for an amazing recipe! Do the blueberries in the recipe HAVE to be frozen or can you just use regular blueberries instead? 🙂
Sure, they can be regular non-frozen blueberries! I hope it goes well 🙂
Hello Natalie,
I just discovered your youtube channel and now your website this past week, and I’m in love!
I just made your 5-ingredient chocolate cake and was floored by how delicious it was! But I’m wondering if you think it would hold together if I used dates instead of sugar?
I”m also wondering if you’d be interested in or willing to make a healthy version of hostess fruit pies, especially apple. I don’t know how to achieve that deliciously gooey texture that makes up the inside fruit filling. What do you think?
Thank you so much for your incredible recipes and delightful videos!
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Hi Sage! Oh yay I’m so glad you are enjoying the recipes! Hmm adding dates to the flourless cake…my worry is that with the blueberry puree too it will be too much moisture considering there is no flour to balance it out. I’m envisioning TOO gooey cake. For a date-sweetened chocolate cake I would probably just suggest you go with these cupcakes (https://www.feastingonfruit.com/everything-free-chocolate-cupcakes/)
Oooh hostess fruit pies would be a fun challenge! The problem is I’ve never had them haha. I could certainly make an apple hand pie, but I’m not sure I could get the gooey filling just right without having tasted it myself and since they are not vegan I don’t really want to go out and buy some to find out. I’ll research them and copycat recipes for them and see what I can do 🙂 Thanks for the idea!
Thank you so much Natalie! :0)
Can I use cocoa powder as opposed to cacao?
Sure!
I wonder if this would work with blackberries as I have a bunch in the freezer and organic blueberries are pretty expensive here right now
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Yes certainly! Just strain after blending the puree since blackberries have those pesky little seeds in them, and then measure the strained puree to make sure it is still 1/2 cup + 2 tbsps. Sounds delicious!
Can I use strawberries for the pureé instead of blueberries?
For sure!! Sounds delicious 🙂
Looks amazing! Do you think it would work as a mug cake? 🙂
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I know readers have had success with baking it in small ramekins, but I think that was in the oven. I’m afraid in a deep mug since it is flourless it might not cook completely. A ramekin in the microwave could work though, it’s worth a try!
This looks fabulous! I want to make it this week! One question — is it supposed to be made in a 9-inch pan or a 6-inch pan? Your recipe says both. … “Please note that this is not the ideal cake for layering, nor does it work well as cupcakes. It has a very unique texture that is best suited to be made in a single 9 inch cake pan.” Thanks for clarifying!
Ah my bad! It’s meant for a 6 inch cake pan. I added that note later after many questions and made a mistake, sorry. So to answer your question, 6 inch? Hope you enjoy!
I’m trying to decide whether or not to make this for my gestational diabetic sister for her baby shower. Do you have the nutritional information available? If the carb count is not too high, I think I may have finally found a winner of a recipe. I love that it is gluten free, too.
I just calculated the nutrition info for this one, and for one serving (assuming 6 servings for the entire recipe) it’s about 131 calories, 30g carb, 1g fat, 2g protein. So not super low carb, but I’m not sure what counts as “too high”. Hope that helps!
Thank you, it does.
can i replace the sugar with 1/4 cup honey and decrease the amount of puree?
I have not tried it personally, but I do think that should work 🙂
Hi Natalie,
Simply loved your recipe. I have a query, can i use strawberry instead of blue berry? One more thing, since its a flourless recipe, can i just freeze it instead of baking, with out baking powder
Hi Rashmi! Yes to the strawberries, that will be delicious. But prior to baking it is a pourable batter consistency so I do not think freezing will work here, the baking is necessary 🙂
Hi Natalie!
Thank you so much for your prompt reply. I will try it with strawberry as its difficult to find blue berry here. Just one more thing, will the recipe be same with strawberry, and the quantity of strawberry.
Yep, same amount after puree-ing!
Did I miss it – I can’t find the recipe to Blueberry Puree.
I cannot find the recipe for the blueberry puree.
Hi Pat! It’s simply blueberries blended in a blender, but the approximate amounts are in the notes section of the recipe at the very bottom. Hope that helps to clarify 🙂
OMG!! Made this last night … after my first totally vegan dinner! Perfect finale!!!
So easy to make … rich chocolatey flavor … everyone loved it!
Highly recommend this one!
YAY! I am so so happy you liked it Bernadette, it is super rich. Thanks for the awesome feedback and congrats on your first totally vegan dinner too!!
Hi! I’m hoping to bring this to a potluck dinner tomorrow night and wondered if it could be made in a 8 1/2″ springform pan? Would I need to double the recipe or would double be too much? Thank you!
Hi Kelly! I think doubling might be too much, I would go with 1.5 times the amount for each ingredient. Otherwise it may be too thick and not cook through thoroughly. I hope it turns out perfect for your potluck 🙂
Thank you so much!!! I just don’t have time to buy a new pan but I have all the ingredients! I’m excited and hopeful that it works out for us! It’s a group I met 5 years ago on a vegan and gluten/refined sugar/caffeine/alcohol-free cleanse so we are having a little reunion. Switching to vegan has changed my life!!!
Looks so great!!
Glad to see something so unique and healthy!
Miss having good chocolate cake after I’ve started eating healthy…
Thanks for all your great recipes!!!
Healthy and cake can go together!! And this one is actually more rich and decadent than a lot of the not-so-healthy chocolate cakes I’ve had, I hope you have a chance to try it Jamie 🙂
I can’t wait to try this! Blueberry puree- is it just blueberries put in the blender? Or do you cook it down? Thank you!
Nope just blueberries blended up! Enjoy 🙂
Hello i love this recipe i want to do it really soon .
I was wondering can i use anykind of fruit puree ?
Maybe Inca berries ? or elderberries ?
Thank you so much 🙂
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Yes, any fruit/berry puree will work! I haven’t worked with either of those berries since they aren’t available here but if they have small seeds like raspberries or blackberries do then be sure to strain the puree before using. Happy baking 🙂
I had my doubts, but this was incredibly lovely! I omitted the coconut and added 2 T of mini chocolate chips. I dusted the pan with cocoa powder before pouring in the batter. After baking, I just left it in the pan. I served each slice with a dollop of coconut whipped cream and homemade strawberry-blueberry chia jam. I’d be curious to try this recipe replacing the blueberry puree with either raspberry or strawberry puree. This is rich, creamy, and delicious. It reminds me of a truffle. This is definitely a keeper. Thank you for the beautiful recipe! 🙂
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Oh yay, I am so happy to hear that you gave it a shot anyways and liked it! Adding chocolate chips is always a good idea if you ask me, and your topping situation sounds lovely. Yes it does work with other berries, but if you use raspberries be sure to strain the purée to remove all those little seeds. Thanks for the awesome feedback Aimee, and enjoy!
Hi Natalie, I just saw this recipe, omg !!! Sounds so deliciouuuus ! I would like to try this recipe, but I eat sugar free, do you have any substitution ideas for the coconut sugar? Like dates? And in which quantities? Thanks in advance 🙂 Elena
Hi Elena! Hm so I don’t think this one will work with dates, it will be too gooey/mushy. Maybe try this recipe instead: https://www.feastingonfruit.com/the-best-healthy-chocolate-cupcakes/
Hey, I tried this today – subbed blueberries for a mix of apple and blueberry purée. I guess this was a mistake because after twice the cooking time it’s still just a flat gooey mess! ☹️
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I am so sorry to hear it Rebekah🙁 Hmm I’ve never tried it with apples too, but apples do have a very high water content and release a lot of water when baked which was probably the issue. Stick to just berries next time as the recipe calls for, and it should come out much better!
I tried this recipe and LOVED it! It tastes kind of sharp on your tongue when you first bite into it but honestly, all is forgiven when the chocolate meets your taste buds. It’s the perfect chocolate brownie-like cake for guiltless indulging. Or at least, less-guilt indulging. These will definitely become a staple in my healthy snack bakes. And just because I’m curious, would this work with other berries as well? And do you think that if you incorporated air into the batter by mixing more, that it would become airier? Nonetheless, thanks for the amazing recipe! I hope to try many more of your recipes in the future!
Yes that is a perfect description. It is certainly unique but I am so happy you enjoyed it 🙂 Hm so even if you whip the batter there is nothing to hold the air. Typically you need some sort of protein structure (either egg or gluten) to hold air in order for that to work. You could try adding a little bit of leavened (like 1 tsp baking powder) but I can’t guarantee it will make any difference. You will just have to try it and see😊
Hi Natalie! I need to make this cake for 26 adults! Would you suggest to make three separate cakes or just one big ? Also, how did you achieve these pinkish sprinkled which are appearing on the very first photo? Many thanks 🙂
Hi Marlena! I would definitely recommend making 3 separate cakes! But I just want to tell you that this cake is quite gooey (think pudding cake) and might not be the best for a party/sharing occasion. These chocolate cupcakes are my go-to for sharing and bringing to potlucks and such: https://www.feastingonfruit.com/the-best-healthy-chocolate-cupcakes/ Just an idea!
Can you use organic cane sugar instead of coconut sugar?
Absolutely!
Hi! What’s the nutrition info?
I haven’t gone back and calculated it for all my older recipes, but you can figure it out for yourself here: https://www.myfitnesspal.com/recipe/calculator
Oh my goodness, this looks so good!
So, I know this is going to sound weird, but can I skimp a little on the sugar? And is there a way I can sub honey, since I don’t have coconut sugar?
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Honey will add a lot more moisture and since this is an already flourless and quite moist recipe I don’t recommend it. What about this flourless brownie instead: https://www.feastingonfruit.com/ice-cream-sundae-brownie-cups/
Okay, thanks for the suggestion. So, supposing I did have coconut sugar, or found a good substitute, would it be alright to use less than 1/2 cup?
I would not recommend it as the chocolate flavor is quite strong and may be bitter with less, but that’s up to you!
Hi Natalie,
I found your website while searching for flourless recipes on Google. I made the cake yesterday evening, put it in the fridge and tried it this morning for breakfast. Unfortunately, it was way too bitter for me. My children couldn’t eat more than a spoon. I’m a big dark chocolate fan but this recipe is not well-balanced for me. Not enough sweet or too much cacao, I don’t know. I wanted to love this cake because it is so simple to make but it was not a success in our home. Thank you for sharing it though. I’ll try your other recipes, I’m sure I’ll find something delicious.
This one is VERY rich and dark, which personally I love but I understand isn’t for everyone. You could try adding more sweetener, or maybe try this recipe instead: https://www.feastingonfruit.com/ice-cream-sundae-brownie-cups/ It’s a big reader favorite and flourless too!
Hi! Thank you so much for this recipe, I was looking for flourless vegan cake recipes when I stumbled on this one and decided to give it a go. It turned out AMAZING!! It tastes so wonderful, thank you so much.
Ah yay!! I am so happy you liked it and it hit the spot🤗 Thanks for the feedback Kaia!
I hope you can help me with this problem. My husband hates coconut. Many dessert recipes call for: 1. coconut flour, 2. coconut sugar, or 3. coconut oil. What substitutes can I use for each?? Would greatly appreciate your expert suggestions!!
I recently discovered your Feasting On Fruit website. I have to watch my sugar content, because I have Rheumatoid arthritis (sugar triggers inflammation) so I have been eating Gluten-Free and low sugar.
Thank you!
Okay here we go:
1) coconut flour. There is really no sub for this one, it’s one of the most unique flours, so I would just suggest a recipe that doesn’t call for it. It’s not used super often anyways.
2) Coconut sugar. Doens’t taste at all like coconut, so he might not mind it. Its made from the sap of the flower of the coconut plant so no actual coconut involved. But brown sugar would be the closest sub.
3) Coconut oil. Depends on the recipe, in no bake stuff a runny nut/seed butter would be best since it’s usually used to help things set since it hardens at fridge temp. But in a baked cake/muffin another neutral flavored oil will work!
Hope that makes sense and helps 🙂
Hi, this looks delicious. I was wondering if i could change the blueberries for bananas
Hmm haven’t tried that and this is quite a unique recipe so it’s hard to predict, so you’ll just have to give it a shot! Good luck 🙂
I was surprised with how addictive this is!
I ended up doing a double batch and did 3/4c carob powder and 3/4c cocoa powder then added some bittersweet chocolate shavings.
Next time I think I’ll try the recipe with cherries instead.
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Oh I love the half cacao half carob idea, I gotta try that! I am so happy you liked it, and yes it’s awesome with cherry too. Enjoy Kat😊
Holy cow! I made this as a Passover vegan recipe and it was AMAZING❤️ It is going into my file for next year as a keeper! I served it with vegan coconut ice cream and it was heavenly! Thank you!
YAY!! I am so happy it was a success🤗 I love this one (need to update it soon actually, old but so good!) and it’s definitely the kind of cake that practically demands to be eaten with ice cream😋 Thanks for the feedback Donna!
Hi Natalie,
I love all your recipes, thanks so much for sharing!
After reading some of the comments I went a little rogue on this one and thought I’d share my successful experiment. The result was still fudgy and amazingly rich but not overpowering as some readers mentioned and I found it fine to eat alone (but when does adding ice cream hurt)?
I used half cocao powder and half coconut flower instead of 3/4 cocoa
1/3 cup baking stevia
and a few splashes of water to help mix the batter
(remaining ingredients the same)
This made 6 small muffin bites (I have silicone liners) baked for 20 min.
SO GOOD! Thanks 🙂
That sounds amazing!! Love the idea to half it with coconut flour so it’s not overly rich, I can’t wait to try that now myself🤗 And great to know stevia worked too as I get lots of questions about that swap. Thanks so much for sharing Rachel, and happy monday!
lol ** flour. My head must be in the garden this morning!
lol🌸🌼
This looks great, although I like blueberries, I think this would be just as good if not better with cherries.
Absolutely! It would be amazing with cherries, I hope you give it a try 🙂
anyway i can omit the sugar all together and do a sweetened coco powder instead?
Hmm I’ve never worked with sweetened cocoa powder, how sweet is it? I worry it might not be sweet enough and make the cake very bitter😕
So, I just made this and am still amazed at the ingredients. Thanks for posting this. Would this work with pumpkin purée?
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I am so happy you liked it! Hmm haven’t tried it with pumpkin, but that definitely could work🤗
Hi there does this cake store at all – I would like to make it for a dessert but wont have time on the day – can I make it the day before?
It will be fine in the fridge overnight for a day!
Any problem with fresh blueberries?
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Not at all, that will work!
Do you think this can work with Sapodilla instead of blueberries?
Hmm I’ve never tried baking with sapodilla so I really can’t say. You can try it and see though 🙂
Hi Natalie,
I’m looking forward to making this cake, thank you for the recipe. I’ve read all the comments dating back to 2015 🙂 , I’m surprised how many times people ask the same question, and you patiently answer over and over again.
However no one has asked if bananas would work instead of sugar. I’m guessing that the sugar ‘holds’ the cake together, and bananas are perhaps too sloppy, but at the same time bananas are often used in cakes instead of eggs as a binding ingredient. I guess I should just try and see, but have no time to spare as am very keen to make a vegan, gluten and sugar free cake tomorrow for my daughter’s birthday.
Would appreciate you view on this. Many thanks!
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Ha yes its definitely one from the early days, I need to update the photos soon. But hmm bananas have a very similar texture to the pureed berries, I am worried that with both it would be too much moisture/mushy texture. If you need a cake for sure to work for tomorrow I’d recommend this one instead: https://www.feastingonfruit.com/gluten-free-vegan-chocolate-cake/
Thank you so much Natalie for such a swift reply and a link to your other promising cake recipe, the only thing is I need to find a way of not using sugar altogether, and the coconut one is similar to brown sugar. Basically still sugar. So I guess it will be tricky to find a vegan, gluten AND sugar free cake recipe.
Thanks,
Basia
Ooh gotcha! Can you do dates? If so maybe these: https://www.feastingonfruit.com/the-best-healthy-chocolate-cupcakes/
Thank you! Yes dates and oats are good, I’ll try this one, and will make it as a small round cake, hope that works too 🙂
I’ll let you know 🎂
Thanks 🙂
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Yes that will work! I’ve made it in a 6″ cake pan before works great. You may need to add 5 minutes or so to the bake time though 🙂
Love. Tried many substitutions and none work as well. Make this recipe to the letter. Everyone that I’ve fed it, loves it.
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So so happy you love and share it Kerri 🙂